Vatana/Green Peas Usal

Vatana/Green Peas Usal is a coconut and spice based fresh green peas usal from Maharashtra. This is a must recipe of Goans on Diwali day.

Vatana/Green Peas Usal

Vatana/Green Peas Usal

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 2 cups fresh or frozen green peas (vatana or matar)

  • 1/ tsp jaggery or sugar, add as required

  • 2 tsps Goda Masala 1 tsp lemon juice (optional)

  • Water as required

  • Salt, to taste

  • For tempering mater usal

  • 2 tbsps oil

  • ½ tsp Mustard seed

  • ¼ to 1/3 tsp Turmeric powder

  • 2 pinches Asafoetida

  • For ground paste

  • 3 Tbsps freshly grated Coconut

  • 1.5 to 2 tbsp chopped Coriander

  • 1 or 2 green Chilies

  • 1 tsp Cumin seeds

  • 1-inch ginger, chopped

  • 3 tbspn Water


  • Heat oil. Crackle the mustard seeds first.
  • Add turmeric powder, asafoetida and stir.
  • Add the peas. Cover the pan and simmer for 6 to 7 minutes on a low flame.
  • Check in between. Sprinkle some water if required and if the mixture looks dry.
  • Whilst the green peas are simmering, grind coconut, green chilies,
  • Coriander leaves, ginger, cumin seeds with 3 tbsp water to a smooth paste.
  • After 6 to 7 minutes, remove the lid and add the ground coconut paste.
  • Season with salt and jaggery or sugar.
  • Stir and then add 3/4 to 1 cup water.
  • Cover and let the peas cook.
  • needed to add 2 cups water as the peas which i had, took a long time to cook.
  • If the peas are tender, you may not require to add any water or little water.
  • Simmer till the peas are cooked well and softened.
  • The curry is semi dry. So if there is lots of gravy, then simmer till most of
  • The moisture is evaporated.
  • Lastly add the goda masala and stir well.
  • While serving sprinkle some lemon juice or serve with lemon wedges.
  • You can also add about 1 tsp lemon juice directly to the usal.
  • The lemon juice is optional, but a little tang tastes good in the usal.
  • Garnish with coriander leaves and some grated coconut.
  • Serve matar usal with chapatis or phulkas or pav/bread rolls.

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